Authentic Thai Massaman Curry

Ingredients

Chicken thighs

1 kg, boneless

Potatoes

2, large, peeled and cubed

Onion

1, large, thinly sliced

Garlic

4 cloves, minced

Ginger

1 inch piece, grated

Massaman curry paste

3 tablespoons

Coconut milk

2 cups

Fish sauce

2 tablespoons

Palm sugar

1 tablespoon, or to taste

Lime juice

1 tablespoon

Roasted peanuts

1/4 cup, crushed for garnish

Fresh cilantro

a handful, chopped for garnish

Instructions

1. Heat a large pot or Dutch oven over medium heat. Add the chicken thighs and brown them on all sides. Once browned, remove the chicken from the pot and set it aside.
2. In the same pot, add the sliced onion, minced garlic, and grated ginger. Sauté until the onion turns soft and translucent.
3. Stir in the Massaman curry paste, and let it cook for about 1-2 minutes. Make sure to stir constantly to prevent the paste from burning.
4. Return the browned chicken thighs to the pot. Add the cubed potatoes, coconut milk, fish sauce, and palm sugar. Mix everything well to ensure that the ingredients are well-coated with the curry paste.
5. Bring the curry to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 30 minutes. The curry is done when the chicken is cooked through, and the potatoes are tender.
6. Stir in the lime juice and adjust the seasoning to your preference. If you prefer it sweeter, add more palm sugar. If you want it saltier, add more fish sauce.
7. Serve the Massaman Curry hot, ideally over steamed jasmine rice. Garnish with crushed roasted peanuts and freshly chopped cilantro. Enjoy!